Cooking adjustment system

ABSTRACT

A cooking adjustment system for a cooking appliance includes a body that defines a cooking cavity. A steam generator system is coupled to the body. The steam generator system is configured to inject steam into the cooking cavity. An air temperature sensor is disposed within the cooking cavity and configured to sense a dry bulb temperature. A food probe has multiple food temperature sensors. At least one of the food temperature sensors is configured to sense a surface temperature of a food item. A controller is communicatively coupled to the steam generator system, the air temperature sensor, and the food probe. The controller is configured to determine a wet bulb temperature utilizing the surface temperature of the food. The controller is configured to adjust relative humidity within the cooking cavity in response to at least one of the wet bulb temperature and the dry bulb temperature.

BACKGROUND OF THE DISCLOSURE

The present disclosure generally relates to a cooking adjustment system,and more specifically, to a cooking adjustment system for a cookingappliance.

SUMMARY OF THE DISCLOSURE

According to one aspect of the present disclosure, an automatic cookingadjustment system for an appliance includes a body that defines acooking cavity. A steam generator system is coupled to the body. Thesteam generator system is configured to inject steam into the cookingcavity. An air temperature sensor is disposed within the cooking cavity.The air temperature sensor is configured to sense a dry bulb temperaturewithin the cooking cavity. An infrared sensor is disposed within thecooking cavity. The infrared sensor is configured to sense a surfacetemperature of a food item disposed within the cooking cavity. Acontroller is communicatively coupled to the infrared sensor, the airtemperature sensor, and the steam generator system. The controller isconfigured to determine a wet bulb temperature using the surfacetemperature sensed by the infrared sensor. The controller is configuredto adjust relative humidity within the cooking cavity via the steamgenerator system in response to at least one of the wet bulb temperatureand the dry bulb temperature.

According to another aspect of the present disclosure, a cookingadjustment system for a cooking appliance includes a body that defines acooking cavity. A steam generator system is coupled to the body. Thesteam generator system is configured to inject steam into the cookingcavity. An air temperature sensor is disposed within the cooking cavityand configured to sense a dry bulb temperature. A food probe hasmultiple food temperature sensors. At least one of the food temperaturesensors is configured to sense a surface temperature of a food item. Acontroller is communicatively coupled to the steam generator system, theair temperature sensor, and the food probe. The controller is configuredto determine a wet bulb temperature utilizing the surface temperature ofthe food. The controller is configured to adjust relative humiditywithin the cooking cavity in response to at least one of the wet bulbtemperature and the dry bulb temperature.

According to yet another aspect of the present disclosure, a method ofadjusting a cooking operation includes measuring a dry bulb temperaturewithin a cooking cavity and measuring a surface temperature of a fooditem positioned within the cooking cavity. A wet bulb temperature isdetermined using the surface temperature. A relative humidity within thecooking cavity is determined based on the wet bulb temperature and thedry bulb temperature. The relative humidity within the cooking cavity isadjusted in response to the wet bulb temperature.

These and other features, advantages, and objects of the presentdisclosure will be further understood and appreciated by those skilledin the art by reference to the following specification, claims, andappended drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

In the drawings:

FIG. 1 is a front perspective view of a cooking appliance having acooking adjustment system, according to the present disclosure;

FIG. 2 is a front elevational view of a cooking cavity having aninfrared sensor and an air temperature sensor for a cooking adjustmentsystem, according to the present disclosure;

FIG. 3 is a front elevational view of a cooking cavity having an airtemperature sensor and a food probe for a cooking adjustment system,according to the present disclosure;

FIG. 4 is a side elevational view of a food probe having multiple foodtemperature sensors, according to the present disclosure;

FIG. 5 is a block diagram of a cooking adjustment system, according tothe present disclosure; and

FIG. 6 is a flow diagram of a method of adjusting a cooking operation,according to the present disclosure.

The components in the figures are not necessarily to scale, emphasisinstead being placed upon illustrating the principles described herein.

DETAILED DESCRIPTION

The present illustrated embodiments reside primarily in combinations ofmethod steps and apparatus components related to a cooking adjustmentsystem. Accordingly, the apparatus components and method steps have beenrepresented, where appropriate, by conventional symbols in the drawings,showing only those specific details that are pertinent to understandingthe embodiments of the present disclosure so as not to obscure thedisclosure with details that will be readily apparent to those ofordinary skill in the art having the benefit of the description herein.Further, like numerals in the description and drawings represent likeelements.

For purposes of description herein, the terms “upper,” “lower,” “right,”“left,” “rear,” “front,” “vertical,” “horizontal,” and derivativesthereof shall relate to the disclosure as oriented in FIG. 1 . Unlessstated otherwise, the term “front” shall refer to the surface of theelement closer to an intended viewer, and the term “rear” shall refer tothe surface of the element further from the intended viewer. However, itis to be understood that the disclosure may assume various alternativeorientations, except where expressly specified to the contrary. It isalso to be understood that the specific devices and processesillustrated in the attached drawings, and described in the followingspecification are simply exemplary embodiments of the inventive conceptsdefined in the appended claims. Hence, specific dimensions and otherphysical characteristics relating to the embodiments disclosed hereinare not to be considered as limiting, unless the claims expressly stateotherwise.

The terms “including,” “comprises,” “comprising,” or any other variationthereof, are intended to cover a non-exclusive inclusion, such that aprocess, method, article, or apparatus that comprises a list of elementsdoes not include only those elements but may include other elements notexpressly listed or inherent to such process, method, article, orapparatus. An element proceeded by “comprises a . . . ” does not,without more constraints, preclude the existence of additional identicalelements in the process, method, article, or apparatus that comprisesthe element.

With reference to FIGS. 1-6 , reference numeral 10 generally designatesa cooking adjustment system for an appliance 12 that includes a body 14defining a cooking cavity 16. A steam generator system 18 is coupled tothe body 14. The steam generator system 18 is configured to inject steaminto the cooking cavity 16. An air temperature sensor 20 is disposedwithin the cooking cavity 16. The air temperature sensor 20 isconfigured to sense a dry bulb temperature within the cooking cavity 16.An infrared sensor 22 is disposed within the cooking cavity 16. Theinfrared sensor 22 is configured to sense a surface temperature of afood item 24 disposed within the cooking cavity 16. A controller 26 iscommunicatively coupled to the infrared sensor 22, the air temperaturesensor 20, and the steam generator system 18. The controller 26 isconfigured to determine a wet bulb temperature using the surfacetemperature sensed by the infrared sensor 22. The controller 26 isconfigured to adjust a relative humidity within the cooking cavity 16via the steam generator system 18 in response to at least one of the wetbulb temperature and the dry bulb temperature.

Referring to FIG. 1 , the appliance 12 is generally a cooking appliance12, such as an oven, a microwave oven, a steam oven, a pure steam oven,a 3-in-1 oven, a combi-steam oven, a microwave-combi-steam oven, orother appliances 12 having the cooking cavity 16. Additionally oralternatively, the appliance 12 may be a slide-in appliance 12, astandalone appliance 12, a built-in appliance 12, a countertop appliance12, etc. Generally, the appliance 12 has a steam function (e.g., thesteam generator system 18) for cooking the food item 24 within thecooking cavity 16 by using steam. The steam generator system 18 includesa boiler 34 and a tank or container 36 for housing water that is used togenerate the steam based on an operation of the boiler 34. The cookingadjustment system 10 may automatically activate and deactivate the steamgenerator system 18, as well as control a temperature of the water inthe steam generator system 18.

A fluid connector 38 extends between the container 36 and the cookingcavity 16. In the illustrated example, the container 36 is disposed in arear portion of the appliance 12 and the fluid connector 38 extendsbetween the container 36 and the cooking cavity 16. As illustrated, thefluid connector 38 extends through a rear wall 40 that at leastpartially defines the cooking cavity 16 to fluidly couple the container36 and the cooking cavity 16. Other configurations and positions of thesteam generator system 18, including the boiler 34, the container 36,and the fluid connector 38, are contemplated without departing from theteachings herein.

Referring still to FIG. 1 , as well as FIG. 2 , the cooking adjustmentsystem 10 is configured to automatically adjust a cooking process of thefood item 24 and the relative humidity within the cooking cavity 16 inresponse to the food item 24. The cooking process generally includes, acooking time, a cooking temperature, a cooking operation (convection,steam, etc.), etc. In conventional ovens, relative humidity values arepre-set through boilerplate duty cycle, in an open loop control, andcannot be adjusted during the cooking process. In other applications,relative humidity values are controlled through closed loop algorithmswith dedicated sensors, such as humidity sensors, oxygen sensors, etc.The cooking adjustment system 10 disclosed herein allows for dynamic andautomatic adjustment and fine-tuning of the relative humidity during thecooking process in response to various conditions relating to thecooking cavity 16 and the food item 24. In this way, more precisecooking, more precise cooking time estimations, and more precise use ofthe steam generator system 18 may occur in the appliance 12 with thecooking adjustment system 10.

The controller 26 utilizes various sensed conditions to control andadjust the cooking process and the steam generator system 18. One of thesensed conditions utilized by the cooking adjustment system 10 is thedry bulb temperature sensed by the air temperature sensor 20. The airtemperature sensor 20 is disposed within the cooking cavity 16. The airtemperature sensor 20 may be coupled to the rear wall 40, sidewalls 42,a top 44, a bottom 46, or elsewhere within or proximate to the cookingcavity 16.

The air temperature sensor 20 is configured to sense an air temperaturewithin the cooking cavity 16. The air temperature is also referred to asthe dry bulb temperature. The air temperature is generally referred toas the “dry bulb” because the air temperature as sensed by the airtemperature sensor 20 may not be affected by moisture within the air.The air temperature sensor 20 may be a negative temperature coefficient(NTC) thermistor, a resistance temperature detector (RTD), or othersensors configured to sense the air temperature within the cookingcavity 16.

The cooking adjustment system 10 may also include the infrared sensor 22disposed within the cooking cavity 16. The infrared sensor 22 may be animage-based sensor, such as a camera, or other types of sensor. Theinfrared sensor 22 may be disposed within the cooking cavity 16,including on the rear wall 40, either of the sidewalls 42, the top 44,the bottom 46, or elsewhere within or proximate to the cooking cavity16. The infrared sensor 22 is oriented toward the center of the cookingcavity 16 to sense data regarding the food item 24. In certain aspects,the infrared sensor 22 is configured to sense the surface temperature ofthe food item 24 disposed within the cooking cavity 16. The surfacetemperature may include the temperature at the surface and/or thetemperature of an area surrounding the food item 24.

The infrared sensor 22 may be advantageous for measuring the surfacetemperature in a robust manner, particularly for food items 24 that maychange volume during a cooking process, such as rising or shrinking. Theinfrared sensor 22 may be utilized for contactless monitoring of thefood item 24. In this way, the infrared sensor 22 may be utilized tosense the surface temperature of the food item 24 without the use ofadditional devices, which may be invasive for the food item 24. Thesensed surface temperature may be utilized to determine the wet bulbtemperature as described further herein.

Referring to FIGS. 3 and 4 , an additional or alternative configurationof the cooking adjustment system 10 in the appliance 12 is illustrated.In addition or in lieu of the infrared sensor 22 (FIG. 2 ), the cookingadjustment system 10 may include a food probe 60, which may be insertedinto the food item 24 by a user. The food probe 60 is generally coupledto the appliance 12, such as, for example, one of the sidewalls 42. Inthis way, the food probe 60 may be in communication with the controller26. The food probe 60 may be advantageous for providing data about thefood item 24 without adjusting the cooking appliance 12.

The food probe 60 generally includes multiple food temperature sensors62 arranged along an insertion portion 64 of the food probe 60. The foodtemperature sensors 62 are configured to sense a food temperature atdifferent depths within the food item 24 or proximate to the food item24 relative to a surface of the food item 24. In the example illustratedin FIG. 4 , the food probe 60 includes four food temperature sensors 62.The food probe 60 may include any practicable number of food temperaturesensors 62, including more than four food temperature sensors 62. Asillustrated, the food temperature sensors 62 are evenly spaced but maybe spaced irregularly along the food probe 60. Additionally oralternatively, the food temperature sensors 62 may be arranged along agreater length of the food probe 60 without departing from the teachingsherein.

The food probe 60 may include a stopper 66, which may minimize orprevent the food probe 60 from being inserted further into the food item24. The stopper 66 may assist with aligning the various food temperaturesensors 62 at selected depths within the food item 24. The stopper 66may also be advantageous for providing a grasping location for the user.The food probe 60 illustrated in FIG. 4 is merely exemplary and notmeant to be limiting. The food probe 60 may have a variety ofconfigurations, such as different numbers and arrangements of foodtemperature sensors 62, for use with the various types of food items 24without departing from the teachings herein. Moreover, it iscontemplated that the infrared sensor 22 (FIG. 2 ) may be integratedinto the food probe 60 without departing from the teachings herein.

At least one of the food temperature sensors 62 is a core temperaturesensor 68. In the illustrated configuration, the core temperature sensor68 is disposed proximate to a distal end 70 of the food probe 60. Thecore temperature sensor 68 is configured to be positioned in an innercore area of the food item 24 and is configured to sense a coretemperature of the food item 24.

At least one of the food temperature sensors 62 is a surface temperaturesensor 72, which may generally be disposed proximate to the stopper 66.Two additional food temperature sensors 74, 76 are illustrated betweenthe core temperature sensor 68 and the surface temperature sensor 72.The core temperature sensor 68 may be positioned at an innermostlocation of the food item 24 relative to the surface of the food item24. The surface temperature sensor 72 may be positioned outside of thefood item 24 proximate to or abutting the surface of the food item 24.The additional food temperature sensors 74, 76 may be arranged at afirst depth closer to the inner core region and a second depth closer tothe surface, respectively.

The surface temperature sensor 72 is configured to be positioned outsideof the food item 24. The surface temperature sensor 72 may utilizeevaporative cooling from the food item 24 to sense the surfacetemperature of the food item 24. While the food item 24 is heated, fluidevaporates from the surface of the food item 24, which may be sensed bythe surface temperature sensor 72. This surface temperature iscommunicated to the controller 26 and may be utilized to determine thewet bulb temperature as described further herein.

Referring to FIG. 5 , as well FIGS. 1-4 , the controller 26 includes aprocessor 80, a memory 82, and other control circuitry. Instructions orroutines 84 are stored in the memory 82 and executable by the processor80. The controller 26 disclosed herein may include various types ofcontrol circuitry, digital or analog, and may each include the processor80, a microcontroller, an application specific circuit (ASIC), or othercircuitry configured to perform the various input or output, control,analysis, or other functions described herein. The memory 82 describedherein may be implemented in a variety of volatile and nonvolatilememory 82 formats. The routines 84 include operating instructions toenable various methods and functions described herein.

The cooking adjustment system 10 regulates temperature and relativehumidity within the cooking cavity 16 based on the food item 24. Thecontroller 26 may be in communication with the air temperature sensor20, the infrared sensor 22, the food probe 60, and the steam generatorsystem 18. The cooking adjustment system 10 may utilize one or both ofthe infrared sensor 22 and the food probe 60, which are each configuredto sense the surface temperature of the food item 24. The controller 26utilizes the surface temperature to determine the wet bulb temperature.

The wet bulb temperature is generally an adiabatic saturationtemperature. The adiabatic evaporation of water or liquid from the fooditem 24 and the cooling effect from the evaporation is indicated by thewet bulb temperature, which is generally lower than the dry bulbtemperature in the air. The rate of evaporation from the food item 24and the temperature difference between the dry bulb temperature and thewet bulb temperature depends on the relative humidity in the air. Theevaporation from the food item 24 is reduced when the air contains morewater vapor.

The wet bulb temperature is between the dry bulb temperature and a dewpoint. For the wet bulb temperature, there is a dynamic equilibriumbetween heat gained because the wet bulb (e.g., the food item 24) iscooler than the surrounding air and heat lost because of evaporation.The wet bulb temperature is generally the temperature of the food item24 that can be achieved through evaporative cooling. Generally, the wetbulb temperature is the actual temperature of the surface of the fooditem 24 as soon as there is evaporative cooling and the actualtemperature at which the food item 24 is cooked. The wet bulbtemperature may be utilized by the cooking adjustment system 10 formanaging and adjusting various aspects of the cooking process, includingmanaging the relative humidity within the cooking cavity 16.

Referring still to FIGS. 1-5 , a delta or difference between the surfacetemperature and the core temperature may determine a heat transfer rateand, consequently, a cooking time of the food item 24. Increasing theheat transfer rate between the surface and the inner core region resultsin a decrease in the cooking time. The wet bulb temperature may beincreased to increase the heat transfer rate and ultimately the coretemperature. The increase in the wet bulb temperature then generallyresults in a decrease in the cooking time. The wet bulb temperature maybe adjusted by adjusting the relative humidity within the cooking cavity16.

The core temperature may be sensed by the food probe 60 and communicatedto the controller 26. Additionally or alternatively, the controller 26may estimate the core temperature. In such examples, the controller 26may utilize the surface temperature sensed by the infrared sensor 22,relative humidity within the cooking cavity 16, the dry bulbtemperature, or other conditions of the appliance 12 or food item 24 toestimate the core temperature.

A difference between the wet bulb temperature and the dry bulbtemperature allows the controller 26 to determine the relative humiditywithin the cooking cavity 16. The relative humidity of an air-watermixture is generally a ratio between the actual mass of steam and themass of steam that would be present at a saturation condition at thesame total pressure and temperature. In a saturated environment, therelative humidity is equal to one. Generally, there is a predefinedrelationship between the wet bulb temperature, the dry bulb temperature,and the relative humidity. Generally, the greater the difference betweenthe wet bulb temperature and the dry bulb temperature, the lower therelative humidity as the wet bulb is colder. As the differenceincreases, the relative humidity decreases. Therefore, as the wet bulbtemperature increases and the dry bulb temperature is maintained, thedifference decreases and the relative humidity is increased.

The dry bulb temperature sensed by the air temperature sensor 20 and thewet bulb temperature determined by using the sensed surface temperaturemay be utilized to calculate the relative humidity. At least one routine84 of the controller 26 may be utilized to calculate the relativehumidity from the wet bulb temperature and the dry bulb temperature. Theroutine 84 may utilize, for example, the Ashrae Psychometric Chart No.1, which defines the relation between relative humidity, the wet bulbtemperature, and the dry bulb temperature.

To increase the wet bulb temperature, the controller 26 may augment therelative humidity within the cooking cavity 16 by activating the steamgenerator system 18 to inject steam into the cooking cavity 16. As steamis utilized to cook the food item 24, by injecting steam, the cookingadjustment system 10 may dynamically adjust and control the cookingprocess of the food item 24 based on the sensed wet bulb temperature andthe calculated relative humidity. As the sensed wet bulb temperaturechanges, the controller 26 may dynamically adjust the relative humidity.For example, steam may be injected into the cooking cavity 16 toincrease the wet bulb temperature and, consequently, to decrease thecooking time.

In various aspects, the controller 26 may store a predefined relativehumidity. The predefined relative humidity may be pre-set based on acooking situation or operation, which may include, for example, the drybulb temperature, a type of the food item 24, a type of cooking process,etc. The calculated relative humidity may be compared to the predefinedrelative humidity. The controller 26 may increase or decrease steamwithin the cooking cavity 16 to better align the calculated relativehumidity with the predefined relative humidity. The controller 26 mayactivate the boiler 34 to produce the amount of steam that better alignswith the predefined relative humidity. The relative humidity may beadjusted based on the wet bulb temperature or both the wet bulbtemperature and the predefined relative humidity. The cooking adjustmentsystem 10 may dynamically change when and how much steam is injectedinto the cooking cavity 16.

The cooking adjustment system 10 may use various aspects of the cookingcavity 16 and the food item 24 to dynamically control and adjust thecooking process. The cooking adjustment system 10 may utilize the coretemperature (e.g., a target temperature) of the food item, the airtemperature or the dry bulb temperature, and the surface temperature orthe wet bulb temperature. By monitoring these aspects throughout thecooking process, the cooking adjustment system 10 may provide moreprecise cooking time estimations and optimize control of the relativehumidity within the cooking cavity 16. When using the cooking adjustmentsystem 10, the cooking process is determined and governed by the fooditem 24, which provides for the wet bulb temperature that affects therelative humidity. In this way, the relative humidity may not be pre-setwith the cooking adjustment system 10.

Referring still to FIGS. 1-5 , the steam generator system 18 isgenerally used to at least partially cook the food item 24. Thecontroller 26 may be configured to determine a stage or step of thecooking process of the food item 24 utilizing the relative humidity. Thecooking adjustment system 10 may increase relative humidity byactivating the steam generator system 18 to decrease cooking time andmay also adjust a type of cooking by lowering the relative humidity andincreasing the dry bulb temperature. The cooking adjustment system 10may be configured to brown the food item 24.

In various aspects, the controller 26 is communicatively coupled to aheating element 90 of the cooking appliance 12. The heating element 90may adjust a cooking temperature or the air temperature within thecooking cavity 16. In this way, the heating element 90 adjusts the drybulb temperature within the cooking cavity 16. The cooking adjustmentsystem 10 may also reduce the relative humidity within the cookingcavity 16 to create a drier environment or a drier food item 24, whichmay help with burst browning of the surface of the food item 24. In thisway, browning of the food item 24 may be controlled by adjusting therelative humidity.

By dynamically adjusting the relative humidity within the cooking cavity16, the cooking adjustment system 10 provides savings in the amount ofwater used. The cooking adjustment system 10 may better manage waterwithin the cooking cavity 16 by injecting steam according to sensedparameters of the cooking cavity 16 and the food item 24. For example,smaller and more efficient containers 36 may be utilized in the cookingappliance 12 as more precise amounts or quantities of steam are injectedinto the cooking cavity 16. Additionally or alternatively, the steam isinjected based on the cooking process to maintain an optimal cookingtemperature, rather than a pre-set value. In this way, the controller 26may determine the quantity of steam injected into the cooking cavity 16in response to at least the wet bulb temperature.

The cooking adjustment system 10 may be activated when the infraredsensor 22 senses the food item 24, when the food probe 60 is insertedinto the food item 24, or through an input in a user interface 92. Theuser interface 92 may be operably coupled to the body 14 of the cookingappliance 12. The user interface 92 may include touch features, knobs,buttons, switches, or other features that allow selection related tovarious aspects of the cooking appliance 12. Through the user interface92, the user may input the predefined relative humidity or may input thetype of food, the cooking process, etc., which the controller 26 mayrelate to the predefined relative humidity based on information storedin the memory 82. The user may also monitor the cooking adjustmentsystem 10 and/or receive updates related to the cooking adjustmentsystem 10 through the user interface 92. It is contemplated that theuser interface 92 may be included in a remote user device withoutdeparting from the teachings herein.

Referring to FIG. 6 , as well as FIGS. 1-5 , a method 100 for adjustingor regulating a cooking operation includes step 102 of measuring the drybulb temperature. Generally, the appliance 12 includes the airtemperature sensor 20 configured to sense the air temperature or the drybulb temperature within the cooking cavity 16. The dry bulb temperatureis communicated to the controller 26 of the cooking adjustment system10.

In step 104, the surface temperature of the food item 24 is measured.The surface temperature may be measured using the infrared sensor 22,the food probe 60, or a combination thereof. The infrared sensor 22senses infrared energy emitted from the food item 24, which can beutilized to determine the surface temperature. When using the food probe60, the surface temperature sensor 72 may measure the surfacetemperature using the evaporative cooling of the food item 24.Additionally or alternatively, the moisture evaporating from the fooditem 24 may be measured. The surface temperature, whether sensed by theinfrared sensor 22, the food probe 60, or both, is communicated to thecontroller 26.

In step 106, the wet bulb temperature may be calculated or determinedusing the surface temperature sensed by one or both of the infraredsensor 22 and the food probe 60. The food item 24 and the evaporativecooling are utilized to determine the wet bulb temperature continuouslythroughout the cooking process. The food item 24 and the evaporationtherefrom are used as the source of water or fluid for calculating wetbulb temperature.

In step 108, the controller 26 determines or calculates the relativehumidity within the cooking cavity 16. The controller 26 mayautomatically calculate the relative humidity continuously or atintervals during the cooking process. In this way, the controller 26 maycalculate the relative humidity in real-time, which may allow thecooking adjustment system 10 to dynamically adjust the cooking process.The controller 26 utilizes the sensed dry bulb temperature and thecalculated wet bulb temperature to calculate the relative humidity basedon the mathematical relation between the three components. Thecalculated relative humidity and the wet bulb temperature may beutilized to control the cooking process of the food item 24.

In step 110, the controller 26 may adjust the relative humidity withinthe cooking cavity 16 in response to the wet bulb temperature. Theadjustment may depend on the cooking time, the current step or stage ofthe cooking process, or other factors. For example, a higher wet bulbtemperature generally results in a higher heat transfer rate, whichreduces the cooking time. The controller 26 may inject steam to increasethe relative humidity or prevent steam from entering the cooking cavity16 to lower the relative humidity to control the cooking process basedon the wet bulb temperature.

In step 112, the calculated relative humidity may be compared by thepredefined relative humidity stored within the controller 26. Thepredefined relative humidity may be selected based on, for example, thetype of food item 24. In step 114, the controller 26 may adjust therelative humidity in the cooking cavity 16 to better align with thepredefined relative humidity.

In step 116, the core temperature of the food item 24 may be measured orestimated.

In certain aspects, the food probe 60 may be used with the coretemperature sensor 68 communicating the sensed core temperature of thefood item 24 to the controller 26. In examples utilizing the infraredsensor 22 without the food probe 60, the core temperature may beestimated by the controller 26 using the surface temperature, the drybulb temperature, and/or the relative humidity.

In step 118, the controller 26 may estimate the cooking time and theheating rate based on the relative humidity. The controller 26 maydetermine the heating rate of the food item 24 by using the deltabetween the surface temperature and the core temperature. Additionallyor alternatively, an estimated cooking time of the food item 24 may alsobe determined using the relative humidity. The relative humidity withinthe cooking cavity 16 affects how the food item 24 is cooked (e.g.,steamed) and therefore the relative humidity and an elapsed cooking timemay be utilized to estimate the remaining cooking time for the food item24.

In step 120, the controller 26 may dynamically adjust the cookingprocess while the food item 24 is cooking. In this way, the cookingtime, a cooking temperature (e.g., the dry bulb temperature, steamtemperature, etc.), a doneness of the food item 24, and the relativehumidity within the cooking cavity 16 may be dynamically adjusted as thefood item 24 is cooking. In step 122, the controller 26 may utilize therelative humidity to determine the current step of the cooking process.The controller 26 may utilize the elapsed cooking time, the estimatedremaining cooking time, and/or the relative humidity to determine thestep or stage of the food item 24 in the cooking process.

Based on the current step of the food item 24, in step 122, the cookingadjustment system 10 may adjust the appliance 12 to brown the food item24. Cooking the food item 24 with steam generally provides for the fooditem 24 to be cooked properly according to the cooking process, but thecoloring of the food item 24 may be slightly pale. Therefore, cookingadjustment system 10 may utilize the steam generator system 18 to atleast partially cook the food item 24 and may also operate to brown thefood item 24. To brown the food item 24, the cooking adjustment system10 may provide for a drier environment or a drier food item 24 (e.g.,less free water in the food item 24). The food item 24 may become drierthroughout the cooking process, by utilizing less steam in the cookingcavity 16, by increasing the dry bulb temperature, etc.

In certain aspects, the cooking adjustment system 10 may increase thedry bulb temperature and may also reduce or limit the steam injectedinto the cooking cavity 16 to provide a drier environment, which mayassist the browning process including non-enzymatic browning. Thecooking process may end with the browning of the food item 24 or mayreturn to cooking the food item 24 with steam. The cooking adjustmentsystem 10 may automatically regulate the relative humidity and theheating elements 90 to reach the desired doneness and browning of thefood item 24 during the cooking process. The cooking process is adjustedand determined based on the food item 24, rather than pre-set values. Itwill be understood that the steps of the method 100 may be performed inany order, simultaneously, and/or omitted without departing from theteachings provided herein.

Use of the present device may provide for a variety of advantages. Forexample, the surface temperature of the food item 24 may be utilized todetermine the wet bulb temperature. Additionally, the surfacetemperature may be sensed via the infrared sensor 22 and/or of foodprobe 60. Also, the wet bulb temperature may be determined based on thesensed surface temperature of the food item 24. In this way, theevaporation from the food item 24 is utilized to determine the wet bulbtemperature. Further, the wet bulb temperature and the dry bulbtemperature may be utilized to determine the relative humidity withinthe cooking cavity 16.

Also, the cooking adjustment system 10 may dynamically adjust therelative humidity within the cooking cavity 16 in response to at leastone of the wet bulb temperature and the dry bulb temperature. Further,the cooking adjustment system 10, may utilize the relative humidity toadjust the cooking process of the food item 24 within the appliance 12.Additionally, the cooking adjustment system 10 may inject steam into thecooking cavity 16 to increase the wet bulb temperature, which decreasesthe cooking time. Also, the cooking adjustment system 10 may utilize atleast one of the relative humidity and the wet bulb temperature todetermine the step or stage of the cooking process in which the fooditem 24 is currently. Further, the cooking adjustment system 10 mayutilize the relative humidity and may adjust the relative humidity tobrown the food item 24 in the appliance 12. Additionally, the cookingadjustment system 10 may control the doneness and browning of the fooditem 24. Additional benefits or advantages may be realized and/orachieved.

The device disclosed herein is further summarized in the followingparagraphs and is further characterized by combinations of any and allof the various aspects described therein.

According to another aspect of the present disclosure, an automaticcooking adjustment system for an appliance includes a body that definesa cooking cavity. A steam generator system is coupled to the body. Thesteam generator system is configured to inject steam into the cookingcavity. An air temperature sensor is disposed within the cooking cavity.The air temperature sensor is configured to sense a dry bulb temperaturewithin the cooking cavity. An infrared sensor is disposed within thecooking cavity. The infrared sensor is configured to sense a surfacetemperature of a food item disposed within the cooking cavity. Acontroller is communicatively coupled to the infrared sensor, the airtemperature sensor, and the steam generator system. The controller isconfigured to determine a wet bulb temperature using the surfacetemperature sensed by the infrared sensor. The controller is configuredto adjust relative humidity within the cooking cavity via the steamgenerator system in response to at least one of the wet bulb temperatureand the dry bulb temperature.

According to another aspect, a controller is configured to determine aquantity of steam to inject into a cooking cavity in response to a wetbulb temperature.

According to another aspect, a controller is configured to determine atleast one of a step in a cooking process and a remaining cooking timeutilizing at least one of a wet bulb temperature and a dry bulbtemperature.

According to another aspect, an infrared sensor is coupled to a surfacethat at least partially defines the cooking cavity to providecontactless monitoring of a food item.

According to another aspect, a controller is configured to increase awet bulb temperature by increasing a relative humidity of a cookingcavity and consequently decreases a cooking time of a food item.

According to another aspect, a food probe is in communication with acontroller. The food probe is configured to sense at least one of a coretemperature of a food item and a surface temperature of the food item.

According to another aspect, a cooking adjustment system for a cookingappliance includes a body that defines a cooking cavity. A steamgenerator system is coupled to the body. The steam generator system isconfigured to inject steam into the cooking cavity. An air temperaturesensor is disposed within the cooking cavity and configured to sense adry bulb temperature. A food probe has multiple food temperaturesensors. At least one of the food temperature sensors is configured tosense a surface temperature of a food item. A controller iscommunicatively coupled to the steam generator system, the airtemperature sensor, and the food probe. The controller is configured todetermine a wet bulb temperature utilizing the surface temperature ofthe food. The controller is configured to adjust relative humiditywithin the cooking cavity in response to at least one of the wet bulbtemperature and the dry bulb temperature.

According to another aspect, at least one multiple food temperaturesensor is configured to sense a core temperature of a food item.

According to another aspect, a controller is configured to determine atleast one of a heating rate and a cooking time based on a differencebetween a surface temperature of a food item and a core temperature ofthe food item.

According to another aspect, a controller is configured to activate asteam generator system to inject steam into a cooking cavity to increasea wet bulb temperature and consequently reduce a cooking time of a fooditem.

According to another aspect, a heating element is coupled to a body. Acontroller is configured to adjust at least one of a dry bulbtemperature via the heating element and a relative humidity via a steamgenerator system to brown a food item.

According to another aspect, a controller is configured to determine arelative humidity using a wet bulb temperature and a dry bulbtemperature.

According to yet another aspect, a method of adjusting a cookingoperation includes measuring a dry bulb temperature within a cookingcavity and measuring a surface temperature of a food item positionedwithin the cooking cavity. A wet bulb temperature is determined usingthe surface temperature. A relative humidity within the cooking cavityis determined based on the wet bulb temperature and the dry bulbtemperature. The relative humidity within the cooking cavity is adjustedin response to the wet bulb temperature.

According to another aspect, a cooking process is adjusted by injectingsteam into a cooking cavity in response to a wet bulb temperature.

According to another aspect, a predefined relative humidity is comparedwith a relative humidity determined to be within a cooking cavity. Therelative humidity to align the relative humidity in the cooking cavitywith the predefined relative humidity.

According to another aspect, a food item is browned by adjusting atleast one of a cooking temperature and a relative humidity within acooking cavity.

According to another aspect, a wet bulb temperature is increased byinjecting steam into a cooking cavity to reduce a cooking time.

According to another aspect, a remaining cooking time is estimated usingat least one of a dry bulb temperature, a wet bulb temperature, and arelative humidity.

According to another aspect, a core temperature of a food item ismeasured. A heat transfer rate for the food item is determined based ona difference between the core temperature and a surface temperature.

According to another aspect, a surface temperature is sensed via atleast one of a food probe and an infrared sensor.

It will be understood by one having ordinary skill in the art thatconstruction of the described disclosure and other components is notlimited to any specific material. Other exemplary embodiments of thedisclosure disclosed herein may be formed from a wide variety ofmaterials, unless described otherwise herein.

For purposes of this disclosure, the term “coupled” (in all of itsforms, couple, coupling, coupled, etc.) generally means the joining oftwo components (electrical or mechanical) directly or indirectly to oneanother. Such joining may be stationary in nature or movable in nature.Such joining may be achieved with the two components (electrical ormechanical) and any additional intermediate members being integrallyformed as a single unitary body with one another or with the twocomponents. Such joining may be permanent in nature or may be removableor releasable in nature unless otherwise stated.

It is also important to note that the construction and arrangement ofthe elements of the disclosure as shown in the exemplary embodiments isillustrative only. Although only a few embodiments of the presentinnovations have been described in detail in this disclosure, thoseskilled in the art who review this disclosure will readily appreciatethat many modifications are possible (e.g., variations in sizes,dimensions, structures, shapes, and proportions of the various elements,values of parameters, mounting arrangements, use of materials, colors,orientations, etc.) without materially departing from the novelteachings and advantages of the subject matter recited. For example,elements shown as integrally formed may be constructed of multiple partsor elements shown as multiple parts may be integrally formed, theoperation of the interfaces may be reversed or otherwise varied, thelength or width of the structures and/or members or connector or otherelements of the system may be varied, the nature or number of adjustmentpositions provided between the elements may be varied. It should benoted that the elements and/or assemblies of the system may beconstructed from any of a wide variety of materials that providesufficient strength or durability, in any of a wide variety of colors,textures, and combinations. Accordingly, all such modifications areintended to be included within the scope of the present innovations.Other substitutions, modifications, changes, and omissions may be madein the design, operating conditions, and arrangement of the desired andother exemplary embodiments without departing from the spirit of thepresent innovations.

It will be understood that any described processes or steps withindescribed processes may be combined with other disclosed processes orsteps to form structures within the scope of the present disclosure. Theexemplary structures and processes disclosed herein are for illustrativepurposes and are not to be construed as limiting.

What is claimed is:
 1. An automatic cooking adjustment system for anappliance, comprising: a body defining a cooking cavity; a steamgenerator system coupled to the body, wherein the steam generator systemis configured to inject steam into the cooking cavity; an airtemperature sensor disposed within the cooking cavity, wherein the airtemperature sensor is configured to sense a dry bulb temperature withinthe cooking cavity; an infrared sensor disposed within the cookingcavity, wherein the infrared sensor is configured to sense a surfacetemperature of a food item disposed within the cooking cavity; and acontroller communicatively coupled to the infrared sensor, the airtemperature sensor, and the steam generator system, wherein thecontroller is configured to determine a wet bulb temperature using thesurface temperature sensed by the infrared sensor, and wherein thecontroller is configured to adjust relative humidity within the cookingcavity via the steam generator system in response to at least one of thewet bulb temperature and the dry bulb temperature.
 2. The automaticcooking adjustment system of claim 1, wherein the controller isconfigured to determine a quantity of steam to inject into the cookingcavity in response to the wet bulb temperature.
 3. The automatic cookingadjustment system of claim 1, wherein the controller is configured todetermine at least one of a step in a cooking process and a remainingcooking time utilizing at least one of the wet bulb temperature and thedry bulb temperature.
 4. The automatic cooking adjustment system ofclaim 1, wherein the infrared sensor is coupled to a surface that atleast partially defines the cooking cavity to provide contactlessmonitoring of the food item.
 5. The automatic cooking adjustment systemof claim 1, wherein the controller is configured to increase the wetbulb temperature by increasing the relative humidity of the cookingcavity and consequently decreases a cooking time of the food item. 6.The automatic cooking adjustment system of claim 1, further comprising:a food probe in communication with the controller, wherein the foodprobe is configured to sense at least one of a core temperature of thefood item and the surface temperature of the food item.
 7. A cookingadjustment system for a cooking appliance, comprising: a body defining acooking cavity; a steam generator system coupled to the body, whereinthe steam generator system is configured to inject steam into thecooking cavity; an air temperature sensor disposed within the cookingcavity and configured to sense a dry bulb temperature; a food probehaving multiple food temperature sensors, wherein at least one of thefood temperature sensors is configured to sense a surface temperature ofa food item; and a controller communicatively coupled to the steamgenerator system, the air temperature sensor, and the food probe,wherein the controller is configured to determine a wet bulb temperatureutilizing the surface temperature of the food, and wherein thecontroller is configured to adjust relative humidity within the cookingcavity in response to at least one of the wet bulb temperature and thedry bulb temperature.
 8. The cooking adjustment system of claim 7,wherein at least one of the multiple food temperature sensors isconfigured to sense a core temperature of the food item.
 9. The cookingadjustment system of claim 8, wherein the controller is configured todetermine at least one of a heating rate and a cooking time based on adifference between the surface temperature of the food item and the coretemperature of the food item.
 10. The cooking adjustment system of claim7, wherein the controller is configured to activate the steam generatorsystem to inject steam into the cooking cavity to increase the wet bulbtemperature and consequently reduce a cooking time of the food item. 11.The cooking adjustment system of claim 7, further comprising: a heatingelement coupled to the body, wherein the controller is configured toadjust at least one of the dry bulb temperature via the heating elementand the relative humidity via the steam generator system to brown thefood item.
 12. The cooking adjustment system of claim 7, wherein thecontroller is configured to determine the relative humidity using thewet bulb temperature and the dry bulb temperature.
 13. A method ofadjusting a cooking operation, comprising: measuring a dry bulbtemperature within a cooking cavity; measuring a surface temperature ofa food item positioned within the cooking cavity; determining a wet bulbtemperature using the surface temperature; determining a relativehumidity within the cooking cavity based on the wet bulb temperature andthe dry bulb temperature; and adjusting the relative humidity within thecooking cavity in response to the wet bulb temperature.
 14. The methodof claim 13, further comprising: adjusting a cooking process byinjecting steam into the cooking cavity in response to the wet bulbtemperature.
 15. The method of claim 13, further comprising: comparing apredefined relative humidity with the relative humidity determined to bewithin the cooking cavity; and adjusting the relative humidity to alignthe relative humidity in the cooking cavity with the predefined relativehumidity.
 16. The method of claim 13, further comprising: browning thefood item by adjusting at least one of a cooking temperature and therelative humidity within the cooking cavity.
 17. The method of claim 13,further comprising: increasing the wet bulb temperature by injectingsteam into the cooking cavity to reduce a cooking time.
 18. The methodof claim 13, further comprising: estimating a remaining cooking timeusing at least one of the dry bulb temperature, the wet bulbtemperature, and the relative humidity.
 19. The method of claim 13,further comprising: measuring a core temperature of the food item; andestimating a heat transfer rate for the food item based on a differencebetween the core temperature and the surface temperature.
 20. The methodof claim 13, wherein the surface temperature is sensed via at least oneof a food probe and an infrared sensor.